Cakes/ Christmas/ Desserts/ Diwali

Pistachio and Rose Bundt Cake

pistachio and rose bundt cake

This Pistachio and Rose Bundt Cake has a moist pistachio sponge lightly infused with cardamom and saffron, finished with a floral rose glaze.

It’s always pistachio season over here. There is never a reason or justification needed for a pistachio based dessert.

So let’s make a show stopping Pistachio and Rose Bundt Cake that’s guaranteed to impress a crowd. It’s worthy of being a celebration cake or even something to grace your holiday table.

Pistachio and Rose Bundt Cake

This bundt cake breaks down into two components. First we have the pistachio sponge which is soft, moist, and nutty. It’s also lightly infused with saffron, cardamom, and vanilla. All flavours that work with pistachio incredibly well.

We’ve then got a rose glaze that’s vibrant, perfumed, sweet, and floral. It’s a great finishing touch along with some chopped pistachios and dried rose petals.

This is the bundt tin that I use

pistachio and rose bundt cake

Pistachio and Rose are one of the best flavour combinations

Nutty, sweet, and floral. Works like a charm every time and they’re popular flavours amongst South Asian and Middle Eastern desserts.

Rose can be overpowering, so I always feel like less is more. You want just a hint of it as a finishing note.

pistachio and rose bundt cake

Homemade pistachio milk is the secret to this Pistachio and Rose Bundt Cake

We’re making a homemade pistachio milk for a little extra boost of pistachio flavour. We’re just making by blending pistachios with milk. For this recipe we don’t need to strain the milk through a cheesecloth like you would with a traditional nut milk.

The pistachio pulp within the milk is going to give us extra richness and moistness here.

pistachio and rose bundt cake

Pistachio and Rose are the main flavours, but we also have saffron and cardamom

To add a little extra flavour, I like to add ground green cardamom and a little pinch of saffron. These are more subtle but work well with the pistachio and rose.

However if you didn’t want to use those, you could absolutely leave the cardamom and saffron out.

pistachio and rose bundt cake

If you love these flavours, you should check these recipes out too

pistachio and rose bundt cake

Let’s talk about some of the ingredients

I’ll cover the main ones below but the full recipe can be found at the end

  • Self raising flour – this works best for soft sponges in my opinion, the flour already contains an optimal ratio of raising agents. The results are consistently superior to plain flour/all purpose flour and baking powder combinations
  • Pistachios – you will require unsalted pistachios here. For an extra hit of pistachio flavour, I do recommend peeling the skin off and toasting before blending however this is optional
  • Ground flaxseeds/linseeds – I use these in almost all of my cakes, they add moisture and a small amount of binding. A lot of bakers use it as an ‘egg-alternative’ however I don’t personally see flaxseeds and eggs as interchangeable as the way they behave in baked goods is very different
  • Cardamom – this is the green cardamom variety, not the black variety

How to remove the skins from pistachios (optional)

1) Start by soaking the pistachios in cold water for about 1-2 hours. This will soften the skin enough to just simply pinch off

2) Then you can pinch off the pistachio skins with ease

3) Pat all the pistachios dry

4) Then transfer them to a pan on a low heat and toast for around 10 minutes

The KEY tips to getting this Pistachio and Rose Bundt Cake right

  • Grease AND flour your bundt tin – bundt tins can be notoriously tricky when it comes to cake removal, especially for the more intricately designed ones. The one I use isn’t so intricate and hence a brush of butter and a sift of flour is more than sufficient
  • Blend the pistachio milk till completely smooth – you’ll want to blend the pistachios and milk until completely smooth and the colour of the milk has changed. It shouldn’t feel gritty at all

How to make this Pistachio and Rose Bundt Cake

First, how to make pistachio milk

1+2) Take your pistachios and place into a blender along with the milk

3+4) Then blend till completely smooth and the colour changes. No need to pass the pistachio milk through a cheesecloth for this recipe (as you would for other nut milks)

Now let’s make the pistachio sponge

1) Add the oil, sugar, vanilla, and almond extract to a mixing bowl

2) Then add in the ground flaxseeds/linseeds mixed with water

3) Briefly whisk everything together

4) Then pour in the pistachio milk

5) Also add in the saffron infused milk (for a little extra hit of flavour and colour!)

6) Whisk everything together again

7) Next sift in the flour, baking powder, and salt

8) Whisk everything together till smooth – it shouldn’t take long at all. Try and avoid over whisking, that can lead to a tough and dense cake

9+10) Add in the chopped pistachios and then fold them all in till they’re well dispersed through the batter

11) To prepare your bundt tin, I highly recommend liberally greasing it with butter all over. Followed by a dusting of flour to ensure your cake comes out with ease after baking

12) Pour all the pistachio cake batter into the tin. Then tap on the counter 2-3x to remove any large air bubbles and place into the oven to bake

13) Once baked, allow the cake to cool for 25 minutes in the bundt tin

14) Then flip over on to a wire rack

15) Followed by a little tap all over to help remove the cake

16) Remove the bundt tin and allow the cake to cool completely. If you notice any cracks, place some cups/mugs/anything heavy around the sides of the sponge. This will prevent the cracks from widening as the cake cools. I’ve only ever had this happen once out of almost 50 bundt cakes, but worth noting!

Let’s finish with the rose glaze

1) Whisk together the icing sugar, rose syrup, and milk till completely smooth. I’d recommend adding the milk a little at a time to ensure you get the perfect consistency. You may need a little less or a little more milk

2) I opted for a thin crackly glaze, however you can reduce the milk in the glaze if you prefer a thicker finish

3) Place the cooled sponge on a wire rack with a tray underneath. Spoon over the glaze all around

4) Finish with chopped pistachios and dried rose petals. Then leave the cake to sit at room temperature for around 2-3 hours for the glaze to fully set

Frequently asked questions

Can this Pistachio and Rose Bundt Cake be made vegan?

Yes, and very easily so. Just substitute the milk for a plant based milk. My recommendation would be soya milk as it is by far the best for baking and produces the best texture.

How long will the Pistachio and Rose Bundt Cake keep? And what’s the best way to store it?

It will keep for 2-3 days at room temperature, and up to 5 days refrigerated. Store in an airtight container. If refrigerating, bring to room temperature before eating for best results.

What can we use instead of rose syrup for the rose glaze?

You can substitute the rose syrup for rose water as well as some pink gel food colouring (optional). If using rose water, gradually add a tsp of rose water to the icing sugar until you feel happy with the flavour. Then loosen the glaze with a small amount of milk only if needed.

Can we bake this Pistachio and Rose Bundt Cake without a bundt tin?

This recipe will also make:

  • 3×7″ round cake layers
  • 2×8″ round cake layers
  • 1×10″ round cake
  • ~28 cupcakes

These will require the same baking temperatures but different bake times, which will likely be much shorter than the one stated in this recipe. Remove the cakes when a toothpick comes out clean.

If you enjoyed this recipe

Please do let me know! Leave a review and a rating below, I’d love to know how you got on.

You can also tag me on Instagram at @dish_by_rish. Or follow me on FacebookPinterestYoutube, and TikTok to keep up with all my cooking and baking creations.

Until then, happy baking!

This post contains an Amazon Affiliate link. This is the product that I use in this recipe. It is not a gifted or sponsored product. By using this affiliate link, I receive a small commission which is at no expense to yourself. This helps to support this blog for its day to day running. Many thanks.

pistachio and rose bundt cake

Pistachio and Rose Bundt Cake

Yield: 12 slices
Prep Time: 30 minutes
Bake Time: 1 hour 30 minutes
Total Time: 2 hours

This Pistachio and Rose Bundt Cake has a moist pistachio sponge lightly infused with cardamom and saffron, finished with a floral rose glaze.

Ingredients

For the Homemade Pistachio Milk

  • 90g shelled unsalted pistachios
  • 475ml milk of choice

For the Pistachio Sponge

  • 390g self raising flour
  • 2tsp baking powder
  • 1tsp salt
  • 275ml neutral flavoured oil (sunflower/vegetable/rapeseed(
  • 265g white granulated sugar/caster sugar
  • Pistachio milk (from above)
  • 1tsp almond extract
  • 2tsp vanilla bean paste/extract
  • 1+1/2tbsp of ground flaxseeds/linseeds,
  • 2tbsp milk of choice
  • Pinch of saffron
  • 100g shelled unsalted pistachios, roughly chopped

For the Rose Glaze

  • 175g icing sugar
  • 2tsp rose syrup
  • 1-2tbsp milk of choice

To garnish

  • Pistachios, coarsely ground
  • Dried rose petals

Instructions

For the Homemade Pistachio Milk:

  1. I recommend removing the skins of the pistachios - I find this makes the pistachio milk smoother and more flavourful. Start by soaking the pistachios in cold water for about 1-2 hours. This will soften the skin enough to just simply pinch off with ease
  2. Once the skins have been removed, pat all the pistachios dry with a paper towel
  3. Then transfer the pistachios to a pan on a low heat and toast for around 10 minutes, or place into the oven at 100'C/210'F and roast for 10-20 minutes
  4. Next take the pistachios and place into a blender along with the milk
  5. Blend till completely smooth and the colour changes. No need to pass the pistachio milk through a cheesecloth for this recipe (as you would for other nut milks)

For the Pistachio Sponge:

  1. Pre-heat your oven to 130'C (fan)/150'C (conventional) - 265'F/300'F
  2. Start by heating the 2tbsp of milk in a microwave till steaming. Add the saffron to the milk and allow to infuse. The longer it's left to infuse, the more flavour it imparts, but I'd recommend 15-30 minutes as the minimum
  3. Then in a separate bowl, mix the ground flaxseeds/linseeds with 3tbsp of cold water and set aside for 10-15 minutes to hydrate
  4. Add the oil, sugar, vanilla, almond extract, and the hydrated flax/linseeds to a large mixing bowl. The almond extract helps to bring out the pistachio flavour. You could also use pistachio extract however I've found these to have quite an artificial flavour
  5. Briefly whisk everything together. Then pour in all of the pistachio milk as well as the saffron infused milk, and whisk everything together well
  6. Next sift in the flour, baking powder, and salt
  7. Whisk everything together till smooth - it shouldn't take long at all. Try and avoid over whisking, that can lead to a tough and dense cake
  8. Fold in all of the chopped pistachios into the batter
  9. Grease a 27cm/10.5" bundt tin with butter followed by a dusting of flour to ensure your cake comes out with ease after baking
  10. Pour all the pistachio cake batter into the tin and then tap on the counter 2-3x to remove any large air bubbles. Bake for 1hr 15 minutes (75 minutes), then increase the oven temperature to 170'C (fan)/190'C (conventional) - 340'F/375'F and bake for a further 15 minutes. This will allow for browning
  11. Once baked, allow the cake to cool for 25 minutes in the bundt tin, then flip over on to a wire rack. Give the tin a gentle tap all around to help loosen the cake
  12. Lift the bundt tin away and allow the cake to cool completely

For the Rose Glaze:

  1. Whisk together the icing sugar, rose syrup, and milk till completely smooth. I'd recommend adding the milk a little at a time to ensure you get the perfect consistency. You may need a little less or a little more milk. I like a thin crackly glaze, however you can reduce the milk in the glaze if you prefer a thicker finish
  2. Place the cooled pistachio bundt cake on a wire rack with a tray underneath. Spoon over the glaze all around, and you can spoon over the excess the drips off back on to the bundt cake too
  3. Finish with chopped pistachios and dried rose petals. Then leave the cake to sit at room temperature for around 2-3 hours for the glaze to fully set

Notes

This recipe will also make:

  • 3x7" round cake layers
  • 2x8" round cake layers
  • 1x10" round cake
  • ~28 cupcakes

These will require the same baking temperatures but different bake times, which will likely be much shorter than the one stated in this recipe. Remove the cakes when a toothpick comes out clean.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 504Total Fat 23gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 20gCholesterol 5mgSodium 699mgCarbohydrates 66gFiber 1gSugar 41gProtein 6g

This is an automated calculation and hence may not be entirely accurate,

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